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A passion for food, wine, friends and entertaining is a big part of our life. This is a way for us to document our experiences, passion for food & life and also share it with others.
















Monday, November 19, 2012

Fig & Sesame Tart with Cardamom Orange Cream


For our November Supper club the theme was Moroccan hosted by Kris & Jeff. Moroccan flavors are some of my very most favorite of flavors. And the only time in over 9 years our Supper Club has done a Moroccan theme was many years ago when we actually took our Supper Club on the road and did a cooking class with a Moroccan theme on Mercer Island with Cooking with Anita.

If you are a fan at all of these type of flavors you know how wonderful the house smelled of these wonderful aromas.


We started with a fantastic appetizer presented by Derek & Lisa who sadly couldn't make it themselves but still made sure their wonderful appetizer made it to the event. 



This appetizer of Roasted beets and Carrots with Cumin Vinaigrette Chickpea Puree and Flatbread was the perfect kick off for this wonderful meal.



Although we are all fans of these Moroccan flavors we all are also BIG fans of Washington wines which everyone brought to share with our meal on these evening.



Kris had set a lovely fall table for us to all enjoy our meal. 



Kris & Jeff made a fabulous Moroccan Chicken dish served also from Epicurious. Truly all of my most loved flavors in one pot.



Jenni & Arnie brought 2 perfectly paired side dishes; cauliflower with olives and preserved lemons and also spiced carrots. 



It was truly a fabulous flavorful meal.



For dessert we made another Epicurious inspired recipe of Fig and Sesame Tart with Cardamom Orange Creme


Although the result turned out okay dessert making is not our forte to say. But we salvaged the pastry as much as we could and the taste was okay overall.


We served our dessert with a Washington style Port that we picked up on our recent Columbia Valley wine tasting trip from a small winery. It was very good and paired well with the dessert overall. 

It was a fantastic November Supper Club.


RECIPE:

Fig and Sesame Tart with Cardamom Orange Creme from Epicurious


1 1/2 cups all-purpose flour
1/2 cup confectioners sugar
1/4 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
4 large egg yolks
1 tablespoon heavy cream
1 teaspoon sesame seeds, toasted

For filling
9 ounces dried Turkish figs, stemmed and finely chopped (1 1/2 cups)
1/2 cup water
4 1/2 tablespoons granulated sugar
3/4 teaspoon cinnamon
3 tablespoons sesame seeds, toasted
1 tablespoon orange-flower water

For cardamom orange cream
1 cup heavy cream
2 tablespoons mild honey
1/4 teaspoon ground cardamom

Make pastry dough:
Pulse together flour, confectioners sugar, and salt in a food processor until combined. Add butter and process until mixture resembles fine meal. Add 3 yolks (reserving the fourth for egg wash) and process until it forms a smooth dough, 2 to 3 minutes. (Don't worry about overworking dough.) Transfer dough to a work surface and gather into a ball, then divide into 3 equal pieces. Form one third of dough into a small disk, then form remaining dough into a larger disk. Chill disks, each wrapped in plastic wrap, until firm, at least 1 hour.

Make filling while dough chills:
Simmer figs, water, sugar, and cinnamon in a 1- to 2-quart heavy saucepan, uncovered, stirring occasionally, until mixture is thickened, 2 to 3 minutes. Stir in sesame seeds (3 tablespoons) and cook, stirring, 1 minute. Remove from heat and stir in orange-flower water, then transfer filling to a bowl. Cool filling to room temperature, about 30 minutes.

Assemble and bake tart:
Put oven rack in middle position and preheat oven to 350°F. Line a baking sheet with parchment paper and place flan ring in center.

Roll out larger disk of dough into an 11-inch round on a lightly floured surface with a floured rolling pin. (If dough is too firm to roll out, let stand at room temperature 5 minutes.) Fit dough into flan ring, pressing dough up side of ring (dough is very tender and tears easily; patch as needed; they will blend in during baking), then trim dough flush with top of ring. Spoon filling into crust and spread evenly.
Roll out remaining disk of dough into a 9-inch round on lightly floured surface with floured rolling pin. Gently lay round over filling, then roll rolling pin over top to trim. Patch if necessary.
Beat together remaining yolk and cream (1 tablespoon) in a cup with a fork and brush some of egg wash over top crust, then chill until egg wash appears darker and is slightly tacky, about 3 minutes. Brush with second coat of egg wash and chill again. Lightly score top with back of a small knife to make a decorative pattern and sprinkle with sesame seeds (1 teaspoon).
Bake tart until top is golden, 30 to 35 minutes. Transfer tart on baking sheet to a rack and cool 10 minutes, then slide tart off parchment onto rack to cool. Gently remove ring.
Make cream and serve tart:
While tart bakes, stir together cream, honey, zest, and cardamom in a medium bowl and chill, covered. Just before serving, beat cream mixture with an electric mixer until it holds soft peaks.

Serve tart, warm or at room temperature, with cream and oranges.


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